Small One Egg Cake
A simple, moist small cake with a tender crumb, perfect for a quick dessert or snack. Versatile with frosting or sauce, suitable for all occasions.
Ingredients
Instructions
- Sift flour, baking powder, and salt together.
- Cream shortening and sugar until light and fluffy.
- Add egg and beat until smooth.
- Alternately add milk and flour mixture to the creamed mixture, mixing well after each addition.
- Pour batter into a greased and floured cake pan.
- Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving with sauce.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. Ensure you sift the dry ingredients well to avoid clumps. If you want to enhance the taste, add a teaspoon of vanilla extract or almond extract to the batter. This cake can also be made as a layer cake by doubling the recipe.
Serving Suggestions
This Small One Egg Cake is delightful on its own but can be dressed up with frosting or fresh fruit. It pairs beautifully with Fast Fixin' Fruit And Cake for a dessert spread. Consider serving with whipped cream, berries, or a light glaze. A hot cup of tea or coffee complements it well, making it perfect for an afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds. For a warm dessert, serve with a drizzle of chocolate sauce or a scoop of ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Small One Egg Cake contains roughly 3007 calories, with 69g protein, 588g carbohydrates, and 39g fat. It is an excellent source of iron (220% of the Daily Value), calcium (154% of the Daily Value), and protein (138% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute any type of milk, including almond, soy, or oat milk, for a dairy-free version. Just keep in mind that different milks may slightly affect the flavor and texture of the cake. Whole milk will yield a richer result, while low-fat options will work as well.
What if I don't have baking powder?
If you're out of baking powder, you can make a substitute using 1/4 teaspoon of baking soda combined with 1/2 teaspoon of vinegar or lemon juice for each teaspoon of baking powder needed. This will help your cake rise and maintain its fluffy texture.
How can I make this cake more flavorful?
To enhance the flavor of this cake, try adding spices such as cinnamon or nutmeg. You can also mix in citrus zest, like lemon or orange, for a refreshing twist. Incorporating extracts, such as vanilla or almond, can also add depth to the cake's flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).